clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a platter of grilled vegetables

Grilled Vegetables (3 Ingredient Marinade)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: American, Mediterranean
  • Diet: Vegan


These assorted grilled vegetables are made with a simple 3 ingredient marinade of olive oil, salt, pepper. Topped with a herbaceous Mediterranean balsamic vinegar dressing, it’s an easy veggie-forward recipe that makes the perfect summer side dish!



For the Veggies:

  • 3 tbsp olive oil
  • 2 tsp salt
  • 2 tsp pepper
  • 2 portabello mushroom (or 810 cremini mushrooms)
  • 2 zucchini (1 yellow, 1 green)
  • 810 sweet mini peppers (or 12 bell peppers) or 1 bunch of tomatoes on the vine
  • 1 eggplant
  • 1 bundle asparagus (about 1 lb)
  • 1 bunch broccolini
  • 1 bundle garlic scapes or green onions

For the Dressing (Optional):

  • 2 cloves garlic, minced
  • 1 tsp fresh oregano, minced
  • 1 tsp fresh rosemary, minced
  • 1 tsp fresh basil, minced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp red pepper flakes


  1. Rinse & chop the veggies. Rinse & dry all veggies thoroughly. Leave the mushrooms, peppers, tomatoes, and garlic scapes or green onions whole. Slice the zucchini & eggplant into ½ inch rounds. Chop the bottom ends off the asparagus & broccoli.
  2. Prep the grill & season the vegetables. Heat the grill to medium high. Spread the veggies out on a sheet pan or cutting board. Drizzle with oil and sprinkle with salt and pepper.
  3. Make the dressing. While the grill heats, make the dressing. Add the minced garlic and herbs to a jar with oil, vinegar, and red pepper flakes. Whisk or cover and shake to combine. Set aside.
  4. Grill (See Note for Cook Time Guide): Add the veggies to the grill and watch closely as some will cook faster than others. Grill until cooked through, turning occasionally to develop grill marks on both sides. The asparagus and scapes (or green onions) will cook the fastest, so keep an eye on them and pull off before they char too much.
  5. Serve. Top the veggies fresh off of the grill with the dressing and serve. Enjoy!


Cook Time Guide:

    • Garlic Scapes or Green Onions: 3 ish minutes

    • Eggplant: 5 ish minutes

    • Zucchini: 5 ish minutes

    • Bell Peppers & Tomatoes: 8 ish minutes

    • Asparagus & Broccolini: 8 ish minutes

    • Portabello Mushrooms: 10 ish minutes